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Cuchilo
Prize winning member X2
- Location
- London
- 15 Apr 2014
- #1
Cook it for less time ?
Don't store it in the fridge ?
I just don't know 
Pro Tour Punditry
Guru
- 15 Apr 2014
- #2
Less dry ingredients and more wet ingredients?
welsh dragon
Thanks but no thanks. I think I'll pass.
- 15 Apr 2014
- #3
Don't put them in the fridge. Put them in a container and store in a cool, not cold place. And they dont store for long. Home made cakes never do. Eat within a couple of days. If they are still hard, try less cooking time, but only by about 5 minutes no more.
cbs
Well-Known Member
- 15 Apr 2014
- #4
More fat (butter) is the answer. I use gluten free oats as some of my children are Coeliac and I always had problems with flapjacks being far too hard. I found that increasing the amount of butter over the recipe amount made a lot of difference...
OP
OP
Cuchilo
Prize winning member X2
- Location
- London
- 15 Apr 2014
- #5
More butter
Less oats
Tupperware
Got it ! 
welsh dragon
Thanks but no thanks. I think I'll pass.
- 15 Apr 2014
- #6
If your flap jacks aren't falling apart because they are dry then you probably have the right combination and weight of Ingredients.
OP
OP
Cuchilo
Prize winning member X2
- Location
- London
- 15 Apr 2014
- #7
welsh dragon said:
If your flap jacks aren't falling apart because they are dry then you probably have the right combination and weight of Ingredients.
Hmmm so Tupperware alone will solve my flapjack problems ?
welsh dragon
Thanks but no thanks. I think I'll pass.
- 15 Apr 2014
- #8
Cuchilo said:
See AlsoBEST EVER FLAPJACK!Hmmm so Tupperware alone will solve my flapjack problems ?
It might do. Try It first. Then if they are going hard, try less cooking time by 5 mins. A process of elimination is often needed with these things. Trial and error as they say. Take it one thing at a time . otherwise you won't know exactly what the problem is.
jefmcg
Guru
- Location
- The dark heart of the former British Empire
- 15 Apr 2014
- #9
Maybe replace some of the butter with an oil that is liquid at room/fridge temperature? Eg olive oil.
John Shingler
Guru
- Location
- Great Totham
- 15 Apr 2014
- #10
I want to make mine softer and I was gonna add more golden syrup in place of sugar to mine next time I made them.
welsh dragon
Thanks but no thanks. I think I'll pass.
- 15 Apr 2014
- #11
John Shingler said:
I want to make mine softer and I was gonna add more golden syrup in place of sugar to mine next time I made them.
That would work, but be careful. Don't add to much or they, will be rather errrr limp no pun intended, and they could be a bit mushy.
Spinney
Bimbleur extraordinaire
- Location
- Back up north
- 15 Apr 2014
- #12
I add a mashed banana to mine. Probably means they won't keep quite as long (but that's never a problem! 
)
welsh dragon
Thanks but no thanks. I think I'll pass.
- 15 Apr 2014
- #13
Spinney said:
I add a mashed banana to mine. Probably means they won't keep quite as long (but that's never a problem!
)
I've never tried that.
cbs
Well-Known Member
- 15 Apr 2014
- #14
John Shingler said:
I want to make mine softer and I was gonna add more golden syrup in place of sugar to mine next time I made them.
I tried that and it made no difference - as you cook it, the more sugar there is, the more it caramelises and makes it harder in my experience.
Not that I am an expert cook, but I have spent quite some time making flapjacks 
deptfordmarmoset
Full time tea drinker
- Location
- Armonmy Way
- 15 Apr 2014
- #15
welsh dragon said:
I've never tried that.
I have and recommend it. But I did find my flapjacks weren't crunchy enough! (We're never all happy at the same time....)
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